Crockpot Carnitas Tortilla Burrito Bowl Recipe

Burrito Bowl Recipe

Summer is salad time, but let’s face it, any time is salad time when I’m serving carnitas on the salad. This meat is so good and easy to use in almost any dish that I often make a bunch and freeze it.

In the summer, I switch as much of my cooking from the oven to a slow cooker, microwave or use no-cook dishes.

It makes a much more refreshing meal for a searing hot day. That’s why I decided to change from my usual bake carnitas recipe to one that worked using a slow cooker.

It takes a lot longer, but the meat is so good, I’m considering making it this way all the time. I’ve combined the refreshing flavor of a taco salad with the yummy carnitas topping and some cilantro rice with lime juice.

To make it even more special, I made my burrito bowls. They’re easy, or I wouldn’t have done it.

I had to start the slow cooker ahead of time since it takes at least 10 hours to cook the pork to perfection.

Besides the normal ingredients, such as chili powder, cayenne, garlic, and onion, I added a can of Mexican beer, chopped chilis and orange juice to give it a bit more flavor.

READ: Crockpot Carnitas Recipe

It’s not mandatory, in fact, I’ve made carnitas with far fewer ingredients when I wasn’t well prepared, just using garlic cloves, onions and seasoning salt with a little bit of liquid smoke for extra flavor. It’s all good.

That’s what’s great about this dish; you can make it your own with a variety of seasoning.

How to Make the Burrito Bowl
As for the burrito bowl, it’s so easy you’ll wonder why you ever bought them in a store. You can even spice it when you make it yourself, which adds extra flavor to the dish.

I microwave the burrito to soften it, then spray the top with cooking spray and sprinkle with the seasoning if I use them. I invert a safe oven bowl and press the burrito shell onto it to create the bowl.

It only takes 10 minutes to crisp them up in a preheated 400-degree oven.

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Crockpot Carnitas Tortilla Burrito Bowl Recipe

Your rating: 5

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1 ratings

Category: Brunch, Dinner

Cuisine: Mexican

Super easy Crockpot Carnitas in a Burrito Bowl - tender, slow-cooked carnitas begging to make the best tacos or burrito bowls. Made with lime rice, black beans, pico de gallo, and cabbage, etc. A winning meal prep brunch/dinner recipe.

Ingredients

4 hours, 30 minutes

10

727.41 kcal

Carnitas (you can find my OTHER RECIPE HERE)
1. 5-6 pounds pork shoulder roast (or butt)
2. 1 tablespoons canola oil
3. 1 1/2 teaspoons salt
4. 1/2 teaspoon pepper
5. 1 tablespoons smoked paprika
6. 1/2 tablespoon cumin
7. 1 1/2 teaspoons onion powder
8. 2 teaspoons chipotle chili powder
9. 1 teaspoon oregano
10. 1/4 teaspoon cayenne
11. 2 teaspoons chili powder
12. 1/2 teaspoon garlic powder
13. 1 (12 ounce) mexican beer
14. 1/2 cup orange juice
15. 2 limes, juiced
16. 1 large or 2 small chipotle chiles in adobo, minced

For the Lime Rice:
1. 3 cups cooked rice
2. 2 tablespoons chopped fresh cilantro
3. 1/2 lime, juiced
4. 1 tbsp oil

Tortilla Bowls:
1. 4 (6-8 inch) whole wheat tortillas
2. 2 teaspoons smoked paprika
3. 1/2 teaspoon garlic powder
4. a pinch of salt

Pico De Gallo:
1. 2 cups tom tom or cherry tomatoes, chopped
2. 1/2 medium sweet onion, finely chopped
3. 1 jalapeno, ribs and seeds removed, finely chopped
4. 1 avocado, halved, pitted, peeled and cut into small cubes
5. 1 lime, juiced
6. 3 tablespoons chopped fresh cilantro
7. pinch of sugar
8. pinch of salt

Instructions

Prep

30 minutes

Cook

4 hours

Ready in

4 hours, 30 minutes

1. Combine dry seasonings: (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Set aside.
2. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the dry seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Add pork to the crockpot and sprinkle with remaining seasonings all over.
3. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for 10-12 hours. Check once or twice if possible.
4. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot.
5. Keep warm until ready to use.

For the Tortilla Bowl:
1. Pre-heat the oven 350 degrees. Mix the ingredients for the Tortilla bowl and rub the seasoning in the one side. Arrange the tortilla in an upside down bowl (you can tie them up using the butchers twine to hold the mold.)
2. Place in the oven and bake for 7 minutes or until the Tortillas turn crispy. Set aside.

For the Lime Rice:
1. Just mix all the ingredients and set aside.

Pica De Gallo:
1. Just mix all the ingredients and serve as a garnish when arranging the carnitas over the Lime rice.

Notes

Nutrition information

Calories per serving: 727.41 kcal

Fat per serving: 39.32 g

Saturated fat per serving: 12.1 g

Carbs per serving: 41.09 g

Protein per serving: 49.06 g

Fiber per serving: 4.87 g

Sugar per serving: 3.87 g

Sodium per serving: 801.43 mg

Trans fat per serving: 0.3 g

Cholesterol per serving: 154.67 mg

5.0

https://www.theforkbite.com/tortilla-burrito-bowl-recipe/